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Gar Boulettes
I had this hand-written recipe on a piece of paper. I've had it forever and don't know who to give credit to, but it's good, especially if you use homemade stock for the gravy.
3 pounds gar meat
2 large onions, chopped fine
1 cup bread crumbs
1 cup mixed parsley and green onions, chopped fine
1 teaspoon cayenne pepper
cajun seasoning to taste
2 eggs, beaten
Seasoned Flour
1/2 cup cooking oil
1 package brown gravy mix

Grind the gar meat in a meat grinder or food processor.
Add one large chopped onion, the bread crumbs, parsley/green onion mixture, cayenne, cajun seasoning and eggs.
Mix well and shape into balls (boulettes).
Roll in seasoned flour.
Heat the cooking oil in a large cast iron pan over medium high heat and brown the balls, stirring lightly.
Add the other chopped onion to the pan and cook until lightly browned. Dissolve brown gravy mix into 2 cups water [or low-sodium beef stock (see recipe)] and add to pan. Add more water/gravy mix if necessary.
Cook slowly for about 30 to 45 minutes
Serve over rice.